Short course Food Handlers Course Classroom based - Part time Atherton, Cairns, Cannonvale (Whitsunday), Innisfail, Mt Isa, Online or electronic, Townsville (Pimlico) Course summary Atherton : Classroom based - Part time Innisfail : Classroom based - Part time Mt Isa : Classroom based - Part time Townsville (Pimlico) : Classroom based - Part time Cairns : Classroom based - Part time Online or electronic Cannonvale (Whitsunday) : Classroom based - Part time Full fee: $55 - $137 Outcome: Statement of Attainment Course details Gain the necessary skills to handle or serve food in any type of food outlet. Provides students with the skills to work in the hospitality industry. *Course fees may range due to student eligibility for funding, concessions and costs of electives chosen. Topics: Areas of study include: Food handling & hygiene Cookery Hospitality Hours of study: Atherton Campus: Start 2014: 1 day course, 9:00am - 4:00pm Tuesday 21 October 2014; 1 day course, 9:00am - 4:00pm Bowen Campus: Start 2014: 9 October, 1 day course, 9:00am - 4:00pm Cairns Campus: Start 2014: 10 November. 1 day course, 9:00am - 4:30pm Start 2015: 9 February, 9 March, 16 March, 27 April, 9 June. 1 day course, 9:00am - 4:30pm Cannonvale Campus: Start 2014: 29 September, 1 day course, 9:00am - 4:00pm Charters Towers Campus: Start 2014: 1 day course, 9:00am - 4:00pm Expression of Interest Ingham Campus: Start 2014: 1 day course, 9:00am - 4:00pm Expression of Interest Innisfail Campus: Start 2014: 1 day course, 9:00am - 4:00pm Tuesday 16 September 2014; 1 day course, 9:00am - 4:00pm Mount Isa Campus: Expression of interest. Pimlico Campus: Face to Face Course COURSE FULL: Monday 22 September 2014; 1 day course, 9:00am - 4:00pm Monday 01 December 2014; 1 day course, 9:00am - 4:00pm External studies: Start 2014: You have a maximum of 4 weeks from enrolment date to complete units enrolled in to. Resources required: What to bring/wear (If studying on campus): Pen Paper Enclosed shoes Entry requirements Recognition of Prior Learning (RPL) recognises your existing experience gained through life or work for which you may not have obtained a formal qualification. We will work with you to identify your existing skills and knowledge and assess if you can then achieve a full or part qualification. This also helps to avoid unnecessary duplication of training. Disclaimer: Program commencement is dependent on sufficient enrolments. Students are required to ensure they have met all pre-requisite and other entry or licencing requirements, and course fees are finalised. Contact the Client Service Centre for more information on enrolment procedures. For detailed information on policies, fees, payments, concessions, refunds, subsidies, exemptions, pre-requisites, withdrawals, cancellations and RPL please refer to the relevant institute policy. Institute policies are available on the website or from the Client Service Centre. Information supplied in this document is correct at time of publication but may be subject to change without notice. Units SITXFSA101 Use hygienic practices for food safety (Core) There may be one or more elective competencies, these may differ between TAFE regions. Please contact the region for more information. Last updated on 23 October 2014